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31results about How to "High in umami amino acids" patented technology

Application of feed additive to soft-shelled turtle feed capable of improving meat quality and growing performance of soft-shelled turtles

The invention discloses an application of a feed additive to a soft-shelled turtle feed capable of improving meat quality and growing performance of soft-shelled turtles, and belongs to the technicalfield of feed additives. The feed additive comprises 10-45% of glycerol monolaurate, 10-30% of glyceryl dilaurate, 30-55% of glycerol monostearate and 5-15% of a carrier. The glycerol monolaurate, theglyceryl dilaurate, the glycerol monostearate are compounded according to the appropriate content and proportion, so that the feed additive is prepared. The feed additive can be used for trionyx sinensis during growth phase, the growing properties of the trionyx sinensis can be improved, and further, the breeding economic benefits are increased. The feed additive can notably increase the muscle of the trionyx sinensis and the content of crude proteins, the total content of amino acids, the content of necessary amino acids and the content of palatable taste amino acids in turtle edges of the trionyx sinensis can be notably increased, the nutritional quality, the mouth feel and the flavor of the trionyx sinensis are effectively improved, and contradiction between growth rate and quality issolved.
Owner:ZHEJIANG UNIV +1

Purple pennisetum purpureum feed particle additive and preparation method and application thereof

The invention relates to the technical field of feed molds and feed processing, in particular to a purple pennisetum purpureum feed particle additive and a preparation method and application thereof. The purple pennisetum purpureum feed particle additive comprises an active ingredient core body, a permeation layer, and a gastric soluble layer, wherein the active ingredient core body is the inner core, the core body is covered with the permeation layer, and the permeation layer is covered with the gastric soluble layer; besides, a plurality of drainage holes are formed in the permeation layer, the drainage holes penetrate through the permeation layer, and the pore diameter of the parts, at the end of the gastric soluble layer, of the drainage holes is 3-4 times the diameter of the parts, at the end of the core body, of the drainage holes. Due to the structure of the purple pennisetum purpureum feed particle additive, the release ability of active ingredients and the shelf life of the additive can be effectively improved. The active ingredients of the feed additive comprise fermented pennisetum purpureum, fermented radix puerariae, aloe polysaccharides, and an amino acid chelating solution. By use of the additive, the dissolution rate of the gastric soluble layer in the gastric juice of a buffalo can be effectively increased, and the palatability, tenderness and flavor of the beef can be improved.
Owner:GUANGXI ZHUANG AUTONOMOUS REGION INST OF ANIMAL HUSBANDRY

Crucian carp feed for reducing feed coefficient and preparation method of crucian carp feed

The invention discloses a crucian carp feed for reducing a feed coefficient and a preparation method of the crucian carp feed. The crucian carp feed is prepared from the following raw materials in parts by weight: 700-750 parts of perillafrutescens oil meal, 6-10 parts of calcium gluconate, 12-15 parts of tomatoes, 24-26 parts of goat milk, 5-7 parts of a coconut powder, 3-5 parts of a pleurotus eryngii powder, 34-36 parts of corn germ meal, 52-54 parts of silkworm chrysalis meal, 7-9 parts of lard oil, 12-15 parts of lythrum salicaria, 5-6 parts of caviar, 52-56 parts of sorghum flour, 35-37 parts of sesame bran, 24-26 parts of black glutinous rice flour, 17-19 parts of ginger juice, 0.5-0.8 part of activated lactobacillus, 15-17 parts of a spaghetti squash powder, 12-16 parts of dried meat floss, 5-7 parts of red bean paste and 3-4 parts of sodium alginate. The feed provided by the invention meets nutritional requirements of crucian carps on protein, minerals, vitamins and the like, and has higher quality, good palatability and nutrients easy to be adsorbed; after feeding the feed provided by the invention, the crucian carp feed coefficient is reduced; the content of crude protein in muscles of crucian carps is increased; the content of crude fat is reduced; the content of flavoring amino acid is increased.
Owner:何俊

Method for producing flavoring material by double-bacteria fermentation bone paste

The invention discloses a method for producing a flavoring material by double-bacteria fermentation bone paste. The formulation of the fermentation process is as follows: the bacteria inoculation ratio of aspergillusoryzae to bacillus subtilis of 2:1, bacterial inoculation amount of 3%, material-water ratio of 2:3, initial pH of 7, fermentation temperature of 30 DEG C, and fermentation time of 48 hours. The fermentation pig bone paste provided by the invention is utilized, so that the degree of hydrolysis of the protein reaches 53.2% at most, which is remarkably improved in comparison with independent fermentation; the flavor peptide content in the flavor amino acid is improved by 10 times; odor of bacillus subtilis in fermentation liquor is greatly diluted, no objectionable odor is generated after the fermentation liquor is sprayed and dried, and the taste is delicious. The method has the advantages of simple fermentation process, short production period, low cost, high additional value, safety and no toxic and side effect. The product is abundant in micromolecule flavor amino acid and flavor polypeptide, and can be easily absorbed by the body. Besides, the product is safe, nutrient and healthy, can be used as a natural condiment, and also can be used as a health-care product which is directly edible.
Owner:ZHEJIANG ZHENGWEI FOOD +1

Method for improving astaxanthin content of dried freshwater shrimp product through ultrasonic blanching pretreatment

InactiveCN111838583AHigh retention rateReduce volatile base nitrogen contentFood dryingFood ultrasonic treatmentAstaxanthinAmino acid content
The invention relates to a method for improving the astaxanthin content of a dried freshwater shrimp product through ultrasonic blanching pretreatment, and belongs to the field of deep processing of agricultural products. The method comprises the steps: selecting mature and fresh freshwater shrimps as raw materials; cleaning, removing shrimp beards and empennages, and then carrying out variable-frequency ultrasonic blanching pretreatment; in the first stage, putting pretreated freshwater shrimps into clear water according to a material-water ratio of 1 4, and setting the water temperature to be 75-85 DEG C, the ultrasonic frequency to be 60KHz, the power density to be 0.45-0.58 W / cm2 and the treatment time to be 3-5min; in the second stage, taking out he freshwater shrimps and putting intoa NaCl solution with the mass fraction being 2%-4%, wherein the material-liquid ratio is 1 4, the water temperature is set to be 65-75 DEG C, the ultrasonic frequency is set to be 25 KHz, the power density is set to be 0.65-0.72 W / cm2 , and the treatment time is set to be 4-6 min; and finally, performing normal-pressure hot air drying, wherein the hot air drying temperature is set to be 55-65 DEGC, the air speed is set to be 2.0-3.0 ms, and the drying time is set to be 6-8 h. The variable-frequency ultrasonic blanching effectively removes the fishy smell of the freshwater shrimps and reducesthe content of volatile basic nitrogen in the dried products, and compared with conventional blanching, the fresh amino acid content of the dried freshwater shrimp products is increased by 17%-22%, and the astaxanthin content is increased by 18%-23%.
Owner:JIANGSU ACAD OF AGRI SCI
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